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| | Vegan Sausage & Black Bean Soup | | Get the slow cooker out from the cupboard because it's time to whip up this flavorful sausage and black bean soup from Ginny Kay McMeans' The Make Ahead Vegan Cookbook. We're loving the flavors from the chili powder, ground cumin, oregano, and salsa, and the fact that this yummy meal is super easy to make. Just toss 11 ingredients into the slow cooker and—voila!—you have a healthy and savory dinner to last you all week. Plus, all of McMeans' recipes are freezer-friendly, so you can make large batches and save the rest for a rainy day. |  | | Serves 6 | What You Need:
1 (16 ounce) bag dried black beans
1 (10-ounce) package vegan sausage patties, cut into small pieces
1 small white onion, diced
2 carrots, chopped
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups vegetable stock
3 cups water
1 teaspoon salt
Diced avocado, for garnish (optional)
|  | What You Do:
1. Sort through the beans to make sure there are no pebbles. Rinse and into a 5- to 6-quart slow cooker, place beans. Add the remaining ingredients and stir well.
2. Cook on low for 6 to 8 hours, checking the beans at 6 hours (You want them quite soft). Serve hot and sprinkle with diced avocado.
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